Key Lime Cheesecake Bars

I figured serving hubby with Kotopoulo Lemonato is not enough. So I baked this yummy dessert for him. I didn’t like Key Lime bars before but when I tasted Lucille’s Key Lime Cheesecake, I thought it was heavenly! So I mixed the concept of a key lime bar and a key lime cheesecake in one. And I came up with my own version of key lime cheesecake bar. It’s really yummy but I did something wrong so it looks bad 😦 This recipe and I will definitely have a rematch soon

Ingredients:

1 1/2 cups of finely crushed Graham crackers

4 tbsp. brown sugar

10 tbsp. melted butter

2 tbsp. all purpose flour

2 packs (8 oz. each) cream cheese, softened

1 1/2 cups granulated sugar

2 eggs

1/4 cup freshly squeezed key lime juice

1 tbsp grated lime peel

How to cook:

Preheat the oven to 350F. Grease the pan.

In a bowl, combine the Graham crumbs, sugar and flour. I got the crushed Graham already and 1 pack is just the right amount. But if you can’t one, crush 10-12 Graham crackers. Add the butter 5 tbsp at a time. Mix well until the dry mix is moistened and gets crumbly.

Press the crust evenly into a 13×9 baking pan and bake for 15minutes.

In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs and beat until well combined. Stir in the lime juice and lime peel.

Pour the filling on top of the warm crust in the center and bake for 15 to 20 minutes. If you like the filling to be wobbly (like I do), take it out of the oven after 15 minutes. If you like it stiff and fully set, bake it for 20-25 minutes or until set.

Take it out of the oven and let cool in room temperature for 2 hours in a wire rack.

Cut into bars with a knife. If the filling sticks into the knife, dip the blade in warm water before slicing.